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Provide quality customer service to customers in the Deli/Bakery Department. Proper performance of the duties and responsibilities of this position contributes to and ensures achievement of proper Deli/Bakery conditions. Responsible for maintaining standards according to the Deli/Bakery Standard Practice Manual, maximizing sales by providing extraordinary customer service and minimizing shrink through proper utilization of Standard Practices. Engage and interact with customers to create a positive shopping experience. Operate and sharpen meat slicer. Operate wrap stand and bread slicer. Can properly write on a cake for a special order or request. Operate scales. Understand tare weight. Answer the telephone. Understand hot food portion control. Make sandwiches, subs, tossed salads, coffee and tea, dispense drinks and fry chicken. Understand and follow dishwashing and sanitation procedures. Package chicken for service case. Change pans and freshen hot case. Understand and follow glove and tissue use in service area. Understand and follow sampling program. Rotate product. Understand “clean as you go” work system. Clean and “mineral oil” stainless steel. Take special orders. Complete all special assignments. Find more efficient ways to do the job and seek to reduce costs and improve labor productivity. Continually review Standard Practices to ensure proper Standard Practice execution. Adhere to all company guidelines, policies and standard practices. This description is intended to outline the primary responsibilities, general nature and level of work being performed by associate assigned to this position. It is not intended to be an exhaustive list of all responsibilities, duties and competencies.
Technical skills in all areas of preparation and handling of Deli/Bakery product in compliance with Food Lion standards.
Ability to reach, bend, stoop and lift up to 25 pounds.
Ability to break down and reassemble equipment as needed for sanitation purposes.
Ability to use production guides, ovens, proof boxes, chicken fryer, rotisserie, stove, hot cases, scale and printer.
Ability to meet production standards established by Food Lion.
Ability to complete Computer Based Training (CBT) and Training Aid courses.
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